PICCADILLY CAFETERIA CARROT SOUFFLE

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PICCADILLY CAFETERIA CARROT SOUFFLE image

Categories     Brunch     Dessert     Bake     Christmas     Easter     Thanksgiving     Valentine's Day     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Wedding     Father's Day     New Year's Eve     Dinner     Buffet     Casserole/Gratin     Carrot     Spring     Potluck

Yield 8 Servings

Number Of Ingredients 8

2 lbs carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar (for dusting)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners sugar. Bake in preheated oven for 30 minutes.

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